Celery Soup with Bacon and Red Lentils

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Celery Soup with Bacon and Red Lentils
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
429
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie429 kcal(20 %)
Protein9.37 g(10 %)
Fat25.47 g(22 %)
Carbohydrates43.13 g(29 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A131.34 mg(16,418 %)
Vitamin D0.26 μg(1 %)
Vitamin E2.09 mg(17 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.91 mg(33 %)
Vitamin B₆0.45 mg(32 %)
Folate103.53 μg(35 %)
Pantothenic acid1.31 mg(22 %)
Biotin3.35 μg(7 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C57.78 mg(61 %)
Potassium923.23 mg(23 %)
Calcium116.12 mg(12 %)
Magnesium65.99 mg(22 %)
Iron1.85 mg(12 %)
Iodine6.91 μg(3 %)
Zinc1.44 mg(18 %)
Saturated fatty acids12.36 g
Cholesterol61.9 mg

Ingredients

for
4
Ingredients
50 grams
400 milliliters
1
400 grams
2
2
2 tablespoons
600 milliliters
4 strips
100 milliliters
Nutmeg (freshly grated)
Sage (for garnish)
How healthy are the main ingredients?
LentilOrange juiceonionParsnipSageWhipped cream

Preparation steps

1.

Put the red lentils in boiling orange juice and cook about 20 minutes, strain and drain. Meanwhile, peel and dice the onion, celery root and parsnips. Rinse the sage branches as a whole.

2.

Melt the butter in a saucepan, cook the onion, celery root and parsnips until lightly browned. Add the sage to the vegetable mixture and cook at low temperature for about 15 minutes.

3.

In the meantime, cook the bacon in a dry pan on both sides until crisp. Drain on paper towels and break into bite-size pieces.

4.

Pluck the sage branches out of the pot and finely puree the remaining contents. Stir in the cream, bring to a boil and season with salt and nutmeg.

5.

Serve the soup in deep plates, top with the red lentils and bacon and garnish with sage leaves.